Though his dishes once occupied the white-linen tablecloths of Philadelphia’s finest restaurants, Chef Gerald Dougherty now prefers making napkins messy with his signature recipes of rich, meaty barbecue fare. The former head chef of L'Aigla D'Or and Founders at the Bellevue, Chef Gerald currently oversees the pit at Little Louie's BBQ, a casual eatery he opened to satisfy his hankering for down-home grub. Not one to color within the lines, he draws on barbecue styles from across the country—think North Carolina, Kansas City, and Memphis—and smokes his meats over cherrywood, applewood, and hickory chips.
Little Louie’s dining room betrays the same down-home inspirations as its menu. Rustic lumber lines the countertops, and light fixtures reminiscent of branches illuminate the expansive space. If they can peel their eyes away from the beef brisket and pulled pork on their plates, guests will notice Butch Cassidy and Lone Ranger posters hanging from the walls, classic Western movies playing on the 70-inch flat-screen television, and outlaws discreetly taking down Wanted signs that bear their uncanny resemblances.
At Sapori Trattoria Italiana, Chef Franco Lombardo celebrates the flavors of his native Italy, and every inch of his restaurant reflects his vision for an authentic trattoria: he designed the dining room himself, from its stone walls to its wrought-iron balconies. Within this rustic, terra-cotta-hued space, Chef Lombardo plates traditional Northern and Southern Italian cuisine. If diners choose to partake in a “tasting dinner,” they’ll be treated to a visit from the chef himself, who’ll examine the shape of each diner’s taste buds and then tailor a five-course menu to suit them. Otherwise, diners can choose from an ample menu of pastas, seared meats, and sautéed seafood enhanced with fresh, all-natural ingredients—the veal is grass-fed, the seafood is never frozen, and pastas are rolled from scratch.
Tall stalks of bamboo flank Woksabi’s front doors, welcoming patrons into a modern space with exposed brick, dark wood, and accent lights that radiate hues of marigold and cobalt blue. Sleek tables support sizzling parades of lobster, filet mignon, shrimp, salmon, and veggies, kissed by the flames of a hibachi grill or drizzled in teriyaki sauce. In addition to searing hibachi dinners and piling plates with noodle favorites such as spicy pad thai, chefs impress diners seated at the sushi bar by slicing and wrapping fresh ingredients into rolls that range from the common california roll to the Perfect Match, a sweet and salty creation named in reference to Captain and Tennille.
Growing up in South Philadelphia, Angelo Lutz spent hours looking on as his Italian grandmother handcrafted meals for their family. Now, as the head chef at The Kitchen Consigliere Café, Lutz tries to stay true to both Philadelphia and Italy by sourcing ingredients from local merchants and markets to craft time-tested Italian dishes. He molds gnocchi and meatballs in the kitchen and presses panini sandwiches, all the while remembering family recipes and the dangers of getting a chef hat tangled in a ceiling fan.
Voted the Best Coffee Shop by Philadelphia Magazine, The Treehouse Coffee Shop has grown a loyal following with its comfy atmosphere and exquisite coffee made with beans purportedly grown on the roof. Caffeine cravers can choose from the shop's eclectic selection of java, including the dark Indonesian-grown Sumatra blend, roasted by the regional Crescent Moon Coffee Company. Aside from a potent cup of coffee ($1.45–$2.25), the rest of the menu features stress-quelling teas ($1.30–$1.60), frozen mochas ($4.05–$4.55) from the espresso bar, and scrumptious sandwiches such as the focaccia-bread chicken panini ($7). The Treehouse Coffee Shop completes its community-friendly image with open mic nights on Wednesday and traditional Irish music on Thursdays—a pleasant departure from typical coffee house entertainment such as yelling men and magazines without pictures.
Chef Nunzio bakes, fries, and sautés his Italian upbringing into every item on the classically influenced menu. A thick ragu simmers atop braised and shredded rabbit in the pappardelle al coniglio ($14.25), while the gamberoni al limone e capperi ($14.25) commingles lemon-sautéed shrimp, capers, diced tomatoes, and linguine into a dish as daringly tasty as a Go-Gurt consumed on a motorcycle. Dive into the deep flavors of the insalata di polipo alla griglia ($12.50), a bed of baby arugula and veggies blanketed with marinated and grilled Spanish octopus. Chefs also pepper the menu with classic favorites such as parmigianas, homemade meatballs, and clues to da Vinci's secret mustard recipe.